If You Think Lipton's is Good, Wait till You Try This Dip!

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With the Memorial Day holiday upon us, so begins the onslaught of weekend barbecues and up north, pool openings!  Not everything we make for these parties has to be laborious, and quite frankly, your family and guests don't always want the fuss and muss of having to carry a small plate around, paper or not, holding all the delicious snacks you have made before the main event! Sometimes, just being able to walk around and simply dip a chip or a crudities into a flavorful dip is the way to go! Try this recipe and I am sure you will never, ever go back to the old "out of the box" standby. With that being said, there is absolutely nothing wrong with doing that, but if you have the time, this is the way to go!

Caramelized Onion and Scallion Dip

Ingredients

Serves 16

2 pounds large yellow or white onions, thinly sliced

2 large shallots, thinly sliced (about 6 ounces total)

4 sprigs thyme

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 cup dry white wine

2 tablespoons Sherry vinegar

2 cups sour cream

1/4 cup minced fresh chives

1/4 cup plain whole-milk Greek yogurt

2 teaspoons onion powder

Directions

 

Preheat oven to 425°. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.

Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45–55 minutes.

Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.

Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper. 

DO AHEAD Dip can be made 3 days ahead. Cover; chill.

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